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Porchetta Sandwich Recipe

Recipe by Pedro M. A. Neves

This Italian porchetta sandwich features slow-roasted pork belly with crispy skin, fragrant herbs, and spices, served on rustic ciabatta bread. The tender, juicy meat is complemented by fresh greens and a light drizzle of pan juices for an authentic Roman street food experience. This sandwich delivers impressive depth of flavor from a relatively straightforward preparation.

Ingredients

• 1.5 kg (3.3 lb) pork belly, skin-on, bone removed but skin scored in a crosshatch pattern
• 3 tablespoons (45 g) kosher salt
• 1 tablespoon (10 g) ground black pepper
• 2 tablespoons (6 g) fresh rosemary leaves, finely chopped
• 1 tablespoon (3 g) fresh sage leaves, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 teaspoon (5 g) fennel seeds, crushed
• ½ teaspoon (2 g) red pepper flakes
• 500 ml (2 cups) chicken or vegetable stock
• 4 ciabatta rolls or similar rustic sandwich bread
• 2 cups (60 g) fresh arugula or mixed greens
• 100 ml (⅓ cup) pan juices or jus, strained

Instructions

1. Pat the pork belly completely dry with paper towels. Mix together salt, black pepper, rosemary, sage, garlic, fennel seeds, and red pepper flakes in a small bowl to form the herb seasoning mixture.

2. Rub the herb mixture evenly over all surfaces of the pork, paying special attention to the scored skin and the cut sides. Allow the seasoned pork to sit at room temperature for 15 minutes.

3. Preheat oven to 160°C (320°F). Place the pork belly skin-side up on a roasting pan. Drizzle with olive oil.

4. Pour stock around (not over) the pork to create steam. Roast for 3.5 to 4 hours, basting with pan juices every 45 minutes. The internal temperature should reach 90°C (194°F) and the skin should be golden and crisp.

5. Remove the pork from the oven and let it rest for 15 minutes. Transfer to a cutting board and slice against the grain into approximately 8 mm (⅓ inch) thick slices, keeping the crispy skin intact on each piece where possible.

6. Strain the pan juices through a fine-mesh sieve, discarding solids. Lightly warm the jus if needed.

7. Split the ciabatta rolls and lightly toast the cut sides in a dry skillet or under the broiler until golden, approximately 2 minutes.

8. Layer arugula on the bottom half of each roll. Arrange 2 to 3 slices of porchetta on top of the greens, allowing the meat to slightly overlap.

9. Drizzle approximately 25 ml (2 tablespoons) of warm pan jus over the porchetta on each sandwich. Top with the remaining ciabatta half and serve immediately while still warm.

Substitutions

• For gluten-free: use gluten-free ciabatta rolls or sturdy focaccia-style bread
• For dairy concerns: the recipe is naturally dairy-free; ensure stock is compliant
• For less spice: reduce red pepper flakes to ¼ teaspoon or omit entirely
• For leaner option: use pork loin instead of belly (reduce cooking time to 1.5 hours and reduce final temperature target to 68°C/155°F)

Tips

• Score the pork skin in a crosshatch pattern at 1 cm (½ inch) intervals to help render the fat and achieve maximum crispiness
• Save all pan drippings before straining; they contain deep flavor and should not be discarded
• If the skin has not crisped sufficiently by the end of cooking, increase oven temperature to 220°C (425°F) for the final 10 minutes
• Slice the porchetta while still warm for the most tender texture; cold meat will be more difficult to slice cleanly

Porchetta originated in central Italy, particularly in Umbria and Lazio, where it has been a signature dish for centuries. The sandwich version became iconic Roman street food, traditionally sold from street vendors and enjoyed as an everyday meal, though it remains a celebration food for holidays and special occasions.

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